In a large mixing bowl, stir together all dry ingredients. Add eggs, pumpkin and oil. Mix well. Fold in chocolate chips. Pour batter into two buttered loaf pans. Bake in a 350° oven for 45-60 minutes or until a toothpick inserted in the middle comes out clean. Allow bread to cool for about 10 minutes before removing from pan.

Do you like muffins or quick bread better, or does it depend on the day?

Comments

I thought I liked quick bread better because it was easy to put it all in one pan and not have to divide it up. But since I began making freezer muffins I prefer the muffins because the batter is prepared ahead of time and I have a quick, warm breakfast ready in 20 min!

I currently prefer muffins, because I feel like most recipes have fewer added sweeteners then bread.
I like to send a mufifn once a week in my daughter’s lunch. I used to favor recipes that were 1/2 cup of added sweetener or less per 12 cup recipe. But I recently did the math, and that’s over 2 1/2 teaspoon of added sweetener per muffin, yikes! Since I try to keep my girls under the recommended 3 teaspoons of added sweetener for children per day, that nearly gets there in just 1 muffin. Plus, if the muffin contains fruit, there is fruit sugar as well. So much for being healthy :( I don’t care if it’s honey, sucanat or organic sugar, sugar is sugar and I try to limit it. I’m going to play around with cutting some of the added sugar in my favorite muffin recipes or perhaps substituting applesauce for some of it.

What would be the difference between white ww flour and white ww pastry flour in this recipe? Texture difference? (Im used to reg white flour and wonder if pastry flour might might make it more like regular)

I usually make muffins. They bake faster than bread and are easier to pack in lunches and take along when we need snacks to go. Now that I know how to make freezer muffins, I can always have some on hand.